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635 of 651 found the following review helpful:
Wish I'd bought this grater MONTHS ago!Aug 16, 2000
I purchased this after spending 2 hours zesting limes for a gourmet cookie recipe with the traditional potato-peeler+ food processor method. The most time consuming part is carefully scraping way all the white pith on the inside of the peel. The pith is very bitter and can ruin your recipe. This zester did the same job in 30 seconds and didn't even touch the pith. Just pure, perfect lime zest with no effort. Totally worth its weight in gold. Now I can make those cookies again without my hands cramping up after hours scraping the peels. Who has time for that?
I've also started using it for grating parmesan. Definately takes Ceaser salads and pasta up a notch. I'm purchasing several more as gifts for my friends. Would make an incredible (and cheap) holiday/birthday gift for anyone, even the casual cook. Please note that the size of the grated zest or cheese is very fine and not ideal as a garnish. Parmesan or Romano grated with this tool melts quickly into the pasta, and doesn't lend much to the presentation. Tastes great, but hard to see. If you're looking for a garnishing tool, this is not it.
169 of 172 found the following review helpful:
Microplane Works!Nov 08, 2003
By In My Garden
When I received this wonderful product I placed it in the drawer and mostly forgot about it until it was time to grate some parmesan cheese. I remembered I had bought it, brought it out and pressing the cheese hard against the grater I ran it down. To my absolute amazement the cheese came out the underside of the grater with total ease. I ran the cheese across it again, this time, pressing lightly and the same thing happened. Whenever I had grated cheeses before the job was ardurous, very time consuming, and the result was usually more of a powder then nicely sectioned flakes of hard cheese.
This grater is made of the very best material and extremely sharp! I can see owning this tool for many years because of its quality. I am very pleased with my purchase and encourage others to buy one.
The grater came with the manufacturers "slip cover" over it and I decided to keep it on the grater when not in use for two reasons:
1. The grating surface is very sharp. It would be easy to cut yourself pulling this out of the drawer. Ouch!
2. I want to preserve the grating surface's blades for as long as possible because this is now one of my favorite tools.
196 of 203 found the following review helpful:
This tool will not grate on your nervesOct 08, 2003
This is probably the only tool in my kitchen that I've also found in my dad's workshop. I use it for a variety of grating tasks including hard cheeses, chocolate, nutmeg, cinnamon, and citrus zests.
For hard cheeses such as parmesan, you'll get a nice, light fluffy pile of cheese as opposed to the grittier result from a traditional box grater. This is because the Microplane actually produces tiny, thin strips as opposed to hard little granules. Your cheese will melt faster and will actually look somewhat elegant perched in a snowy mound atop a bowl of pasta.
Hard spices such as nutmeg grate quickly and easily, and it's a snap to run the Microplane over an orange or lemon for just the right amount of zest and no pith (unless you press to hard or work the same spot too long). With wetter foods like zest, you will have to slide the resulting product from the backside of the plane as it does tend to stick, but this only takes a quick flick of your finger. Chocolate will need to be quite cold so that it's hard enough to grate without melting or slipping.
Finally, the Microplane is extremely easy to use because you can grate right into the pot or onto a plate. It's long enough to rest on the lip of most bowls, and it's elegant enough to bring to the table. In fact, we recently had a dinner party and we passed around this tool so that our guests could grate just the right amount of bittersweet chocolate into their black-bean chili.
Cleaning can be a bit tricky with this tool, since its sharp holes will catch on a towel when you try to dry it. Personally, I find that a few hard taps dislodge any gunk and I seldom need to actually wash it. But if you do get it wet, be sure to dry it thoroughly as you would with any fine kitchen knife. If you wipe toward the handle, it shouldn't be a problem.
50 of 52 found the following review helpful:
There is no greater graterNov 29, 2002
By Jonathan S. Haas
The entire Microplane line is a marvel of culinary engineering. The well-stocked kitchen will have several Microplane graters, but this one is perhaps the most versatile.
Just a few quick and easy passes around your favorite citrus, and you've got a nice neat pile of zest, pith-free, suitable for your angel food cake, dessert souffle, or fruit cookie. You will never again buy pre-grated Parmesan cheese, nor will you ever again waste your money on the cardboard specks your grocery store calls pre-grated nutmeg. (And trust me, you haven't had eggnog until you've had it dusted with fresh nutmeg.) Need chocolate dust? Not a problem. Takes a couple of seconds.
Buy a whole set of Microplanes and throw away your uncomfortable, unsafe, and hard-to-clean box grater. One of the best low-tech kitchen innovations in years.
486 of 550 found the following review helpful:
I've Changed my MindSep 30, 2000
Based on the very enthusiastic review from Cooks Illustrated as well as seeing most of the FoodTV chefs using and raving about this tool I bought the grater about 6 months ago.
At first I was of the same opinion as the other reviewers here. Piles of Parmigiano-Reggiano just seemed to appear after a few effortless strokes. Zest was very fine and dispersed well in recipes. I have changed my opinion of the grater on several fronts however.
Safety: After 1-2 months I noticed the teeth getting duller. It required more pressure to grate the cheese. With the grater being only about an inch across, barely wider than the parmesan, it is easy to have the cheese slip off and your hand come down on the grater edge. They have made the problem much worse by having the teeth wrap around the edge of the grater rather than there being a rim. If you click to see the enlarged image of the grater you can see this clearly. Why in the world would you have teeth on the edge of the tool? Sure enough I gouged the edge of my index finger deep enough that it took several days to stay closed and I thought I might need a stitch or two.
Cheese Grating: The Cooks Illustrated review touted how light and fluffy the cheese was when grated. That sounds great but does that lead to the best flavor for $18 per lb cheese? I don't think so. The amino crystals that break on your tongue of fine Parmigiano-Reggiano are destroyed. It is more like taking a bite of salted dust.
The Microplane is great as a zester but because of durability, design and safety issues I'm looking elsewhere.
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